RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	23.5639
Energy (kCal)	213.4997
Carbohydrates (g)	27.9578
Total fats (g)	0.8947
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0547
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0593
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2236
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0136
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0447
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0140
Proline (g)	0.0294
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	5.2448
Adjusted Protein (g)	0.0000
Cystine (g)	0.0028
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	19.2400
Copper, Cu (mg)	0.4190
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3850
Total lipid (fat) (g)	0.8947
Vitamin K (phylloquinone) (g)	27.9933
Cholesterol (mg)	56.6667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	11.2000
Folate, total (g)	46.2000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	622.9333
Energy (kcal)	213.4997
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0200
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0028
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0261
Sugars, total (g)	19.5108
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0280
Vitamin C, total ascorbic acid (mg)	9.0200
Lutein + zeaxanthin (g)	772.6000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0374
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0238
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	44.4567
Fatty acids, total saturated 16:0 (g)	0.1402
Carbohydrate, by difference (g)	27.9578
Vitamin D (IU)	0.0000
Fructose (g)	10.5526
Fluoride, F (g)	3.0800
Aspartic acid (g)	0.1470
Tyrosine (g)	0.0028
Potassium, K (mg)	521.2777
Fatty acids, total saturated 12:0 (g)	0.0006
Vitamin A, RAE (g)	59.2000
Serine (g)	0.0210
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0154
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0023
Histidine (g)	0.0028
Isoleucine (g)	0.0154
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.5331
Water (g)	241.0608
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	304.4000
Sodium, Na (mg)	88.8117
Iron, Fe (mg)	2.2918
Energy (kJ)	893.8380
Ash (g)	2.1703
Caffeine (mg)	0.0000
Glycine (g)	0.0182
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1936
Fatty acids, total polyunsaturated (g)	0.3881
Vitamin E (alpha-tocopherol) (mg)	0.8207
Sucrose (g)	3.2754
Vitamin B-6 (mg)	0.1912
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0238
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1560
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1616
Folate, food (g)	46.2000
Fatty acids, total saturated 20:1 (g)	0.0014
Fatty acids, total monounsaturated (g)	0.2271
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	83.8667
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1919
Vitamin B-12 (g)	1.1333
Calcium, Ca (mg)	184.3333
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0196
Glutamic acid (g)	0.0420
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.4000
Vitamin E, added (mg)	0.0000
Retinol (g)	34.0000
Leucine (g)	0.0266
Folate, DFE (g)	46.2000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	4.6600
Tryptophan (g)	0.0028
Threonine (g)	0.0154
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1603
Protein (g)	23.5639
Cryptoxanthin, beta (g)	2.8000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2053
Betaine (mg)	0.3000
Phosphorus, P (mg)	235.2510
Tocopherol, gamma (mg)	0.0420

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat a nonstick skillet over medium-high heat. Add pear to pan, and sprinkle with sugar. Cook 2 minutes on each side or until golden. | 2. Brush cut sides of bread with vinegar. Arrange pear slices, arugula, cheese, and prosciutto evenly over bottom half of bread. Sprinkle generously with freshly cracked pepper. Cover with top half of bread. | 3. Heat a large nonstick skillet over medium heat. Add stuffed loaf to pan. Place a cast-iron or heavy skillet on top of stuffed loaf; press gently to flatten. Cook 4 minutes on each side or until bread is toasted (leave cast-iron skillet on stuffed loaf while it cooks). Cut into quarters. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pear	1		ripe peeled cored cut	79.8	21.322	0.504	0.196
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
focaccia bread	1	loaf	cut	100.8667	0.0	22.44	0.5667
balsamic vinegar	4	teaspoons		18.656	3.6104	0.1039	0.0
arugula	1	cup	trimmed	5.0	0.73	0.516	0.132
pecorino romano cheese	1/2	cup	shaved	100.8667	0.0	22.44	0.5667
prosciutto	4	ounces		100.8667	0.0	22.44	0.5667
pepper			cracked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Pear, Pecorino, and Prosciutto Panini